WORST Cookware Lurking In Your Kitchen to Toss Right NOW | Dr. Steven Gundry
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- Опубліковано 27 кві 2024
- WHAT you cook with is just as important as what you eat!
On your health journey, you may be concerned about what foods you put into your mouth, but what about what you use to cook your food?! It turns out that are a TON of cookware and storage containers that are affecting your health in ways you would never think. These items can be slowly posioning you and your family, that’s why in this episode Dr. Gundry shares which ones you need to toss out right now!
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Since I started watching doctors on UA-cam it has become really hard to find any healthy food or cookwares. The healthiest way is to not eat or drink anything. Just to walk to the highest mountain in your area and breathe some fresh air and call it good.
Yes - no more eating and drinking for me!
Moderation is the key 🔑.
Moderation it is.
🤣
And I agree with that. Since the 70's I been having to get rid of pots & pans plastics again. Eat this' eat that, don't eat this' don't eat that. Its crazy, but we didn't have all the science behind it' what we have now. It's great to know, but now we can't eat or drink slowly killing ourselves in the making. Crazy 🌎 world we live in. And at the same time love his info.
I'm so sgree
My great grandfather was from Sicily. He farmed, did his own cooking after his wife died, and lived to 99. He had all his teeth and brushed them with salt at night. He also smoked cigars and cigarettes, and he drank a bottle of wine at lunch, another at supper, and then topped things off with some "hard stuff" before he went to bed. He cooked in whatever old pots and pans people actually discarded in the local town dump----he hated spending money on anything new when something old would do the trick. He never saw a doctor until he went down stairs at 99 years old and broke his hip. That fall was the end for him, and he knew it. He had a long run in life, and he attributed his longevity to good cooking (foods that he grew and cooked himself), red meat (sausage, meatballs, and whatever he could hunt and shoot), vegetables, Italian bread that was freshly made and delivered six days a week by a breadman with a horse and wagon; at least 8 hours of sleep every night and a brief afternoon nap in between chores; and hard work----he gardened well into his 90s.
He took long walks, and he enjoyed riding a bicycle. I was only 9 years old when I visited him with my parents in the nursing home where he lived. I will never forget him saying to me, "Live a full life and be happy. Do your best in life and you'll go with a clear conscience."
He lived the wisdom of those words all his life.
And I'll bet most of the pans he found in that old dump and those old pans were cast iron. The one thing this dude said don't freaking buy. I have a cast iron pan that's over 130 years old pass down by generations in my family. I've since added new cast iron pans. I may agree with the rest of this guy's nonsense in a lot of ways. But to throw away a cast iron pan it's just insanity
Sounds a lot like me. Great story.
That's why you gotta be careful with these "doctors" following theories and ideas. Healthy people with elavated iron levels? Who cares! If they're healthy then it's fine. But no, they're iron levels MUST be lowered to "normal."
I'm not even sure Aluminum is that bad, unless it is injected
Love your grandpa’s story!
Fabulous story.❤
I’m just going to throw all my cooking tools away and just quit eating and hope for the best!!
I feel like doing the same thing.
I’m 23 he’s not lying about a lot of this stuff 🤷🏽♂️
lmao can't breath from laughing so hard. right??? can't eat my organic costco packaged salad anymore, can't use salad spinners because they have plastic, don't have time... bro life too hard lmao
You will need water.
Regarding stainless steel...It's a pain to clean because most people are using it incorrectly.. I cook eggs over easy, potatoes, etc. with my ss all the time without any sticking and I'm not using a ton of butter or oil . The key is heating the pan up correctly. Here's what you should do. Turn the stove on and put the pan directly over the heat, in a minute or two drip a few drops of water on to the pan. If it just fizzes away or it immediately evaporates it's not ready. It will be properly heated when drops of water dance on the surface and almost look like drops of mercury. Then if you want to add a little butter or oil you can. In many cases you don't need oil or butter and the pan is very easy to clean.
I have a set of high quality commercial SS cookware that have performed wonderfully for decades and without any trouble cleaning, sticking or staining ... the key is to clean them with a bit of vinegar and hot water ...
@@vuilleum42 you don't use dish soap to wash them?
@@sl4983 - NO I DON"T
I love my stainless steel pans I’ve had them for over 20 years and they still look like new
For the food to not stick: Some say the food you put on the pan should preferably be room temperature (not fridge temperature)
DONT'S
Non stick pans-Teflon
Aluminum foil
No metal utensils
Copper pans
Plastic tupperware/plastic bags
No water in plastic
Pre-washed Veggies/fruits
DO'S
Diamond/ceramic cookware
Parchment paper
Stainless Steel
glass storage
Paper bags
Butcher paper
BPA & BPS free plastic only
Cast iron-CERAMIC coated only
Wood & stainless steel utensils
Veggies&fruits whole chop & wash yourself
No metal...stainless steel and cast iron...on ur do list are metal.
Hahahah so true he has no idea what he is talking about lol I use a cast iron pandora and stainless steel lol
Thank you.
Thank you
Thank you for the list 🙂
We have to work so hard to not be poisoned by the industries that are taking our money, and who are supposed to offer us only the best. 🤦🏽♀️
YES!
Exactly.
BUT--people did not know this, years ago!!!
@@elisabethvalade9866 Some did but the info was scattered. Not at people's fingertips or in one place, you had to be interested enough to go gather it up.
June
Grow it, and you know
After making a profit with as low quality as possible
For anybody wondering, YES, his salad spinners are made out of an exotic steel blend of Adamantium and space grade 90004L Beskar steel which make his spinners leak and rust proof. These metals can only be excavated from deep within the Wakanda region. They are also adorned with sapphires and rubies to perfectly balance out the alkalinity level typically found on exotic Beskar alloys.
lmao nothing is safe. now i am hesitant to buy my organic costco packaged salad and i am worried about spinners too?
Right! I have a plastic spinner. 😲
💯 I just watched 2 of his shorter videos, same spiel.
Cast iron for frying, glass for baking and storage, natural(unprocessed) foods in healthy portions. Works for me.
Both of my grandparents used castiron pans and lived to a 100 years old.
I'll never get rid of my cast-iron skillets I love them!!!
Then they will get rid of you.
@@im1who84uTotal BS!
@im1who84u Cast iron has been around since 220 A.D. I'm keeping mine. I actually bought mine for the iron, the monthly, hint, hint.
I used cast iron for a while but my blood test came back as too high in iron. But I'm post menopausal.
@@Andrea-64 asbestos and ciggarettes have also been around for a long time
Cast iron! Cast iron! Cast iron! ! I still cook in the same cast iron pans that my grand mother gave me over thirty years ago. I've never had to buy pots and pans in about ; well, thirty years. My food is always perfectly cooked and My iron levels are normal .
Well seasoned cast iron is non stick. It is that seasoned coating which stops the iron from leaching into the food. You probably know how to look after it properly as well.
Same here, I love my cast iron and won't stop using it. at my last blood tests, my iron was actually a little on the low side, though still in the normal range.
I cook with cast iron most days and all of us have normal iron levels. Mine are very well seasoned, vintage pans.
Can you use cast iron pan on induction stove?
@washington9347 - yes, cast iron is great on induction.
I just threw away my cast iron skillet (which was known for producing the most beautiful crusts on my rib eyes), i just also threw away all my non stick pans (which was all of my cooming gear), I just threw away 4 cases of 48 pack kirkland signature water bottles i just bought from Costco (those were so heavy to carry up the stairs to my unit too!), i just also threw away all my plastic utensils. Oh, I had to throw away my sous vide machine too since, you know, can't use plastic vacuum sealed bags anymore. I am now happily microwaving what I was left with; a cup o noodle 🥤. Since all my utensils are in the trash, ill be using my two index fingers as chopsticks. Hopefully these fingers dont disrupt the biome of my noodles. Thanks for the help Doc!!!! Toodooloo 😘
LMFAO 🤣😆🤣😆. Oops mind control is crazy. The things others say to convince other people to follow them. Your response is classic 🤣😂
@@poet79eyes thanks for the great laugh. Still laughing as I type here in Ca. where are you from? ya gotta be from the south!
@@PMoneyPod Maryland.
Hate to break it to ya, cup o noodles are horrible for your health. Look it up on YT
Microwave??? Noodles??? Man, you are killing yourself.😂
I ENJOY USING ALL WOOD PANS THEY HAVE A CERTAIN FLARE TO THEM AND REALLY WORK VERY WELL
😂😂😂
🤣🤣
My mother who was not blond BTW tried heating up water in a wooden bucket once :(
@@raymondclark1785 NOW THATS WHAT I'M TALKING ABOUT
YUPP GOOD OLE NON STICK WOOD
Got to differ with you on a few items you mention ... cast iron.... I have been using it for 60 plus years and I have had my blood check for many other things but one of them was iron and NEVER been even on the higher side .... I feel if some ones iron is higher then should be may be the pans but other things help the higher iron . A good cast iron pan sourced and mined properly will not only last for ever will do you just find .
Yes, I love my cast iron.
Yes, me too, every six months because I have CBC (complete blood count). I even had my ferritin checked. It's never been a problem. I'm a vegetarian, though, so I can probably afford a bit more.
One more point: It could be your right about "other things." Acidic foods like tomatoes, vinegar, etc., should not be cooked in cast iron.
My family always suspected aluminum cookware was bad, so my mother and granny used Revere Ware (stainless Steel) from back in the 60’s and the pans are still in good shape. We never used plastic for storage. We’d wash glass food jars and bottles and reuse them. You can take milk half gallon cartons, open the top, wash them out and reuse them. Especially good for giving leftovers to your kids if they eat over. Cheers.
I have a hard time believing cast iron hurts you. My great grandmother, grandmother and mother used cast iron every day. Both Grandmothers lived to be 95 and my mom made it to 81 as a heavy smoker w/ copd. Cast iron didn’t hurt them
Just a note, that fungicide is sprayed on the greens in chain stores that are not prepackaged as well and it's almost impossible to wash it off. I found out that most of my prostate issues were due to these chemicals when I went abroad for a month last year and slept like a baby the whole time. I removed it from my diet and have been good ever since. Other foods that use similar chemicals are dried fruit like cranberries, apricots, etc. and also bread that doesn't mold, think wonder bread. I've been avoiding any food that contains additives that read like my chemistry book period. Also, avoid anything that says NATURAL FLAVORS. They are anything but natural.
NATURAL FLAVORS CAN BE DERIVED FROM ABORTED FETUSES. HEK 293 INFO IS DISAPPEARING FAST ONLINE
You mean when I buy organic lettuce that is not in a plastic bag it’s sprayed with this fungicide?
@@ellena858 There are no guarantees that what you buy is organically grown regardless of the label... and yes, at the time of the packaging it can be sprayed with fungicides " to keep it fresh".
Removed what from your diet?
What kind of lettuce do you buy
My grandmother used ONLY iron cookware and lived to be 100 years old!
Everything will eventually kill you. I remember hearing about aluminum cookware way back in the 60's. It seemed like everyone had at least an aluminum bean pot they used all the time; they've pretty much disappeared by now. But I don't think I'm going to worry about my cast iron skillets.
Yeap me too, having to rid of my new box of pots & pans, and plastic very upsetting.
I remember when I heard about that and started cooking with that Vision cookware remember the glass pans? I think I still have one somewhere I should do get out but yeah I've been really good about that for many years you would have to pry my iron skillet out of my cold dead hand
I agree regarding cast iron, I’ve been using cast iron for years with no excess iron showing up in my blood tests.
@@straceshow3212 I never cook anything acidic in my iron skillet so maybe that helps. And I don't cook everything in it
Right, They don't treat cast iron skillets with the same chemical that they use to.
My mother cooked in Aluminum Pots all her live, my parents lived to be 92 and their brain was sharp as a Tac when they died. I use stainless steel so lets see how it goes lol.
You have left two main items - bronze utensils and earthen utensils.
Wonderful alternate.
These two were very much used in India , since thousands of years.
My parents used cast iron their whole life every day, both lived into their 90s gracefully
That's because there's absolutely nothing wrong with it.
DON'T throw away your cast iron. You can make some money by selling those babies!
Also, I have chronic anemia; I'm not worried yet about the cast iron.
Well you should be because your iron levels are not the reason to your anemia if you have impaired erytropoesis in your kidneys. Hence anemia is not an evidence of low iron levels. It could be quite the opposite if your anemia depends on too low production of the erytropoetin hormone - in that case normal plasma levels of iron could suggest excess iron since the iron is not put into work producing erytrocytes.
@@janjson435 well, since my medical professionals and I are managing both my iron levels and my symptomology, I'm going to continue with the protocol I'm currently on.
Thanks for knowing more than me about my intimate health, though....
I wash all my food before eating or serving, doesn't matter if it's pre-washed or not washed at all. I have a mix of glass & plastic containers but try to use the glass when I can. & I never put hot foods in plastic.
Same here. Always wash fruit (except bananas) and pre-washed bagged salad from store.
I seldom use cast iron. The one thing I always use it for is cornbread. I used to have cornbread almost daily when I had more people to feed. Now I only have it two or three times a month. But cast iron is the only way to cook it.
I'm curious about your take on silicone cookware and bags.
Been using mostly stainless steel cookware for years, and I have no regret. I have non-coated cast iron skillets, but it was because I was told I was low on iron.
The trick with a stainless steel frypan is to heat your unseasoned frypan to very hot. If water drops dances around, then add your seasoning. Also, I do the trick of when I am finished cooking with the frypan, I wipe out any residue, add some soapy water to the pan, then place the pan back onto a still hot but off burner. Finish cleaning later.
Yes, if seasoned before each use stainless is a non stick.
Vinegar is also a super cleanser for everything.
U can squirt some dish washing liquid and vinegar add some water in your pot and heat it if u want. Works wonders.😊
When you say add seasoning do you mean spices or do you mean oil?
Much easier to buy a ceramic or glass pan, really.
too much faff for me!
:-0
@@ellena858 I mean any vegetable oil or lard will do.
I wash all produce in baking soda and water.Soak for 15 min. Rinse and pat dry or put in a salad spinner 😊
Nice podcast. My personal caveat to this podcast is that I do use cast iron because I am pre-dispositioned to chronic anemia. Cast iron pots & pans, in addition to red meats & liver, help keep my iron levels, though still on the low side, 'reasonably' normal.
And especially so if you're "giving back to society" by Freely Donating (as allowed) a pint of whole blood every 8 weeks or 2 pints/Units of platelets every 4 ... only takes 25 to 30 min. for the whole blood & "about 110 mi." for the platelets.
I use my cast iron so rarely that a little iron in my system can’t be bad!! I can’t stomach liver and I could possibly have low levels of iron, so maybe I should use my cast iron more often!!
Cast iron because I'm a berserker and we have always loved iron
I always use cast iron😮
Only use cast iron with meat like steaks ,burgers pork chops that's it all else ceramic have stainless pots and use wooden spoons
Thank you doctor. My loving grandparents always used cast iron, and glass.
I use my carbon steel pans, but not for sauces, and use wooden utensils.
In also donate blood frequently.
Another consideration is canned foods. They all have plastic linings.
Thank you Dr. Gundry for this information! God Bless You.
Thank you Dr. STEVEN GUNDRY ❤🙏🏻👍
We have to be careful about absolutes. If you cook every single day with cast iron or very often, then this might come into play. If you use cast iron once in awhile like we do, no big deal, and if at the time your body happens to be a bit low on iron, then the added iron can be beneficial. It's not harmful iron either. It's nonheme iron like that you get from spinach. You just need to be aware that you're potentially cooking with an iron supplement whose amount is affected by many factors such as: length of cook time, type of food, acidity of food, heat, smoothness and seasonedness of the iron. Your grandma's smooth skillet will leach less iron than today's bumpier surfaced skillets. Don't throw out your great pans due to sensationalism, despite some truth to it. Just be aware.
I agree. The key is to just be aware of the iron you’re adding, and use in moderation. Maybe plan to reduce your iron intake in other ways that day. Lucky for me, I don’t eat red meat.
As a young woman, my iron levels were always naturally low. (I had heavy periods.) Even when I went to give blood one time, she told me that my iron level was within the normal range, but low enough not to be able to give blood. So, using a non-coated cast iron pan was helpful for me. In olden days they used to boil rusty nails to make an iron oxide "tea" to supplement iron deficiency or eat iron rich foods, like liver. Cast iron is just easier and more consistent, because I have to cook any way. But consult your doctor, you may need to use cast iron. 💖🌞🌵😷
Just a caution note... cast iron is not safe for those who have haemachromatosis. If you have HFE gene mutation homozygous, heterozygous or compound heterozygous of H63D or c282y you may be at risk of iron overload. Most common in males or post menopausal women.
@@sighthound5449 honey, I'd only be so lucky if my insurance paid for gene testing! 💖🌞🌵😷
Same for me. I was told to use the cast iron. My levels were too low for it to make a difference but at that point we were trying to do everything to help it.
@@sighthound5449 Thank you for this
@@sighthound5449Does detecting it require expensive tests?
Great information, also about the problem with pre-washed salad.
Great advice, especially for the pre-pack salad. A few notes on some items:
CERAMICS: Many ceramics contain lead and other toxic chemicals. It is unstable at higher temperatures, which can cause it to crack, exposing the aluminum base. It is not durable and eventually wears down, especially if using metal utensils.
ALUMINUM: Aluminum has a very high melting point It’s the cooking liquid that poses a problem. Aluminum is very reactive chemically, especially to foods with a high acidic content. But even plain water will dissolve it over time.
IRON: This is a personal choice but I’m comfortable with iron, though I would suggest you use it only for oil-based cooking.
- This will maintain a protective seasoning that significantly reduces the amount of iron that leaches out.
- Water-based recipes will remove the seasoning, exposing the iron pan.
- Without the seasoning, iron pans will quickly start to rust, which increases the amount of iron that gets into your food.
CARBON STEEL: The video didn’t mention carbon steel but it has properties very similar to cast iron.
Cast iron. Iron is a metal. Im avoiding metals including toaster ovens with interiors made with aluminum, which most are aluminum or teflon.
@@acdcmiami iron can be beneficial and stainless is metal too
He said it, iron is bad because it ages us
@@NoName-bt6xd So just because he said it, it must be true? Alrighty than. No mention of proof, no studies linked proving this. Just all he has to do is say it. People have been eating out of iron pans for hundreds of years if not thousands. Remember when "Dr's" told us to stop eating butter or using lard? Turns out those are the best things to use. lol. Always do your own research and never trust what someone says just because. BTW, he told you in this video to use olive oil to cook in. Little does he know that cooking with olive oil converts that oil to hydrogenated oil which is unhealthy for us. Never cook with olive oil. Use olive oil for salads, or very low heat things. Lard, tallow, ghee, or coconut oil is what you should cook with.
Agree, no ceramic pan either.
Bagged salad is bagged with c02 or nitrogen gas not covered with chemicals, so they keep as long as the bag is sealed and not ruptured.
We can also cook in natural clay pot with with 3 or 4 or 5 drops of sesame oil and cook with water chilli power turmeric etc.
Salads have modified atmosphere packaging which simply means they put more carbon dioxide in the package so nothing can grow. If floats out of the bag as soon as you open it.
No wonder it starts to go bad soon after we open it. Is there a way to slow that down?
New studies show that Iron in your diet is actually good, & cooking in cast iron is very healthy!
Terrific information Dr. Gundry. Grateful for your valuable information.
Get rid of:
Teflon, nonstick pans
Aluminum pans and foil
Cast iron pans
Copper pans
Plastic storage containers
Plastic bags, bottles
Plastic utensils
Chemically treated foods in plastics
What should we use then? Any ideas?
@@Peekaboo-Kitty 😁😁 listen to the podcast ✌
Nonsense reg aluminium. Take every idea with a pinch of salt. The Bengalis use aluminium everyday for centuries. You think the whole race is sick? All my family lived to over 90.
@@Peekaboo-Kitty Dr. Gundry said to use ceramic coated pots and pans and wooden utensils so they won't scratch the coatings.
@Seema Prasad, you are so right.
My grand mother cooked in aluminum pots on wood fire. Pots were black like the night sky. Interestingly, she lived to almost 96 years and her mother, lived till over 100 years. Greetings from Ghana 🙏
How about doing a show on dish washing liquid and dish washer detergent.
I use parchment paper a lot. I'd never heard of it growing up, and I'm 43. I started using it a handful of years ago and rarely use aluminum foil anymore. And when I do, on the rare occasions, I don't let it touch my food.
We love you Dr Gundry. Thank you for this video !
Can you recommend salad spinners that are not made of plastic?
I have made at least a thousand enemies since the 1980s because I would mention some of these things to people they would want me to cook my potato/corn in aluminum foil, store my food in plastic containers, use a pan which had most of the Teflon coating scraped off of it or angry because I would buy the produce with the root on intact. It becomes pretty lonely when you made enemies because you are not only trying to protect your own health but trying to impart a small fraction of edification on others. I did learn quite a bit of this from the book written by Drs Balch & Balch Titled Prescription for Nutritional Healing.
I just threw away a very expensive big pot because it has chipped. I am now using my expensive stainless steele pans that I purchased in the 80's.
Thank you Dr. Great advice
I have been stringent in this subject n following since many-2 years,Thanks to Dr. Steven for bringing to light for the welfare of humanity across the globe ☝
Thank you Dr. Guidry for all the work, research and lectures you do to inform us all. You're my favorite. You're totally awesome. God Bless You.
Super easy to clean stainless steel pans ..Great heat conducting too
When you are done cooking add some water to the still hot pan and let it sit till the pan cools down then it will clean very easily
I have several Ikea ss pans and absolutely love them, heavy and so easy to clean even if burnt on.
Switched from foil to parchment paper for baking.
Keep my cheeses, fruits, veggies and also deli meat in covered glass containers - looks nice in fridge, too!
Amazon and Wayfair has nice sets that are not expensive.
Stainless steel fry pans and glass mixing bowls - so much better!
Only use foil to line a pan..thats it. Never to touch my food. Most of us older folks ate TV dinners and scraped the plate with our forks/spoons to get out all the food in the corners (the food we now know was full of chemicals). By doing that we scraped up loads of Aluminum and ate it. No wonder so many folks that ate TV dinners growing up have Alzheimer's. Plus growing up we used Aluminum pans, scraping the sides/bottoms while cooking. If we had only known that we were slowly poisoning ourselves.
Our local Meijers carries glass food storage containers, every size and shape you want ,I ve been picking up,one very often and doing away with plastic. Meijers has glass :)
Good info Dr Steve. Thanks!
If you have an ANTIQUE cast iron pan, please sell it to a collector rather than throwing it away. If you're a vegetarian, you don't need to worry about additional iron in my opinion. How do I know? I'm a vegetarian, I use cast iron cookware about once a week, and I've had both regular iron (in the complete blood count) and ferritin tested. It was perfect, as I expected.
I use my cast iron frying pan almost everyday lol im fine never giving that up lol im keto so I eat a lot of eggs and meat everyday yummmmm
yes, some of us need that extra iron, alas.
You are correct. My Dad always said women never took iron they used cast iron skillet.
Hmmmm, interesting. I use triple ply stainless steel cookware, but I do not obsess over plastic containers, aluminum foil, or coated bakeware. I grew up in a poor family. My mother used aluminum pans every day, then she would let the food sit in those pans so we could grab a dish of food whenever we would come inside from playing. According to this report, I should be dying or dead from aluminum and plastic toxins, but I am a very active, very healthy, very youthful looking 81 year old woman. 🤔PS...I am a vegan.
I'm not sure that cast iron pans are indeed bad, even if you eat meat. Doesn't seem intuitive.
I tried wrapping sandwiches in just parchment paper instead of my Tupperware, but they dried out by lunchtime, even if I made them right before I left for work. So now I wrap my sandwiches in parchment paper and then put it in my Tupperware. The food never touches the plastic and I get the airtight seal that keeps my sandwiches fresh. Yes, I have glass storage containers, but worry about breakage when I'm out and about, so this parchment and Tupperware method works for me without the worry of breakage. Stainless bento boxes are great, but I have a nickel sensitivity and after using a stainless steel coffee cup for a couple of weeks, I felt a little off. Once I went back to glass or ceramic, I felt better... so long term storage in stainless steel doesn't work for me. Ps. there are storage bags that are made from silicone, that are food safe, but they are expensive and at that price they need to be washed and reused.... not always safe if you aren't diligent in the washing. I haven't tried them.💖🌞🌵😷
Your post prompted me to look up chemicals in parchment paper, as I use it all the time. Turns out, some brands use PFAS, not just silicone! KIRKLAND /Costco and Reynold's Brands both had flourine in tests, which was the marker for PFAS in the study. "If You Care" brand was safe. Full results are on MAMAVATION: Safest Non-Toxic Parchment Paper Without PFAS “Forever Chemicals”-Lab Reports Best wishes to you and yours, Suzi :)
@@paigeb1318, thanks for taking your time to let us know... I thought parchment was coated with plastic, but I did a quick search and only saw articles touting silicone, so I thought the industry changed. 😜 Silly me. Truthfully, I'm still using waxed paper (paraffin wax) as the lessor of all the evils, because that's what I have on hand. If you want to be diligent, you can make your own wax food (fabric) wraps. UA-cam has many videos on these... my recommendation is to use natural beeswax and not petroleum based paraffin wax. I haven't made them yet as my health is limited. You can buy them, but I'd really question what kind of wax they are using... If they are using paraffin, you might as well just buy regular old wax paper.💖🌞🌵😷
Years ago people wrapped them in wax paper
@@pennypetrovic3682, wax paper doesn't keep the bread any more moist than the parchment. People say bee's wax wraps do a good job, but I haven't tried them yet. I primarily use glass at home and I'm happy (the only thing they've found with glass is if it has heavy lead content... After twenty years, scotch? may leach the lead out of the glass.) 💖🌞🌵😷
And other “doctors” say parchment papers are toxic. This guy says oatmeal is bad for you and others it’s good for you and so on
Dr Gundry U are AWESOME!
TY for ALL the GREAT HEALTHY ADVICE U GIVE OPENLY TO ALL OF US!
And Also TY for Your
SUPER EFFECTIVE SUPPLEMENTS!
Im getting ready to put in
My Refill Order Today!
🙏💞✝️💖🕊
Thank you it was very informative.
Thank God I learnt the truth about non stick Teflon coated cookware long ago! And no Tupperware for this little black duck! I still use grease proof paper & paper bags for my daughter's lunch today! Yes stainless drinking bottles! I also use wooden utensils & or stainless steel, never plastic!
No wonder my Drs Jaws dropped when she looked at my blood & called it PURE! She asked me what diet I have. I told her I use butter never margarine, avoid eating anything with colours or preservatives. Use olive oil & eat sourcrout.
I didn't line up for the Vax 💉 either!
Doesn't grease proof paper have wax so you shouldn't use it in hot oven for baking as wax will melt into the food? Thanks
Australian Woman
Sauerkraut. Sorry, but the German 1/3 of me cringed when I saw that😊.
@@tessdurberville711 Sorry Tess my spell check wasn't on. 😂
Thanks, Doc! I learned and I also got to learn pleasantly without any bother. A rare thing. I'm looking suspiciously at several plastic items around my apartment that I could replace. The less plastic in my life the better. Silly me has also been using an iron skillet and tin foil, too. Maybe I can turn them into 'pretty art' instead though. Yeah... that. Thank you for helping others learn what you've learned so we don't have to do lots of researching. Maine said to say "Hello".
Thank You! I learned quite a bit!
I also vacuum seal fresh fruits which slows deterioration: I use glass containers and it lengthens the storage time, and preserves more nutrients.
From what Dr. Gundry said, I hope everyone will start using a glass salad spinner! Can't recall ever seeing one of those. And, just wondering, my newer house doesn't have nasty copper piping - it has pex - a type of plastic, I believe...
I guess I'll see o what I can to a REASONABLE level...
Never seen a GLASS salad spinner ? Wonder what the doctor is using since he says as soon as your food touches that plastic - not healthy!
PEX? aaaarrrgghhh 😂😂what was wrong with good old lead pipes?
Very interesting 👌 👍 The same thing happened to me when I bought strawberries 🍓 I always buy organic. Thank you
Thank you sir!!
Thank you Dr G.
I started using vast cast iron almost exclusively about 1 1/2 years ago. I’m so glad I made the switch for my family.
I've noticed that with the fruits not going bad after weeks. Also the milk lasts so long compared to how long I remember it lasting when I was a child.
Perhaps you've not noticed that milk is now subject to ultra-pasteurization, which uses radiation to kill 99.99% of bacteria. Why people think this is a bad thing escapes me.
At least you Remembered that you got Rid of it. Which is a Good Thing ✌️
Thanks for this - I’ll be getting glass food containers now for sure 🙂
Fantastic information thank you so much
I HEARD COSTCO GROWS THEIR STRAWBERRIES IN CHERNOBYL
the thing about wood utensils is that they need to be tossed out after a pretty short usage just look up food safe on line. I use wood as much as I can plastic almost every single food container in stores like mustard and such is inside plastic I never liked plastic but I cannot find any glass anywhere . on a good note those years back when I used to drink allot of pop they used to be in glass bottles but they switched to plastic and i could always taste the plastic so I stopped drinking pop also they had the cans of pop which I could taste the metal in the pops so I stopped drinking it which is a good thing.
Yes, it's almost gone, glass, that is.
You can easily make your own mustard, relish and ketchup and store them in glass. This allows you to control and use quality ingredients as well.
I bought a Soda Stream and make my own soda at home! I use frozen juice concentrate to flavor my soda. Nothing better than 100% juice, no sugar added... Because I've almost eliminated all sugar from my diet, just a splash of juice in a tall glass of soda water does the trick for me! 💖🌞🌵😷
I agree with you on your list. I’m disappointed tho to hear you say to not use ironware. I’ll ask my NMD to check my iron levels next time. I like my stainless steel spatulas. I use wood in my stainless steal pans. All in all, you’re getting me to ask some questions. I also prefer to grow my own food from heirloom non gmo organic seeds. Keep spreading the information!!!
Thank you for that information. i need to do some cleaning out.
The complete opposite happened to me: the organic, Farmers Market strawberries lasted a long time looking like new, the Costco bought strawberries went bad quickly 😒
You have to watch out for some of those farmers markets, they buy produce from National Grocers, the same place grocery stores get their produce. They remove stickers and pass it off as their own produce. W5 did an investigation on this year's ago in Ontario.
I've begun using a quality stainless steel pan and will not go back. There's a little bit of a learning curve but it's well worth it, just amazing. Make sure to clean it properly so there are no bits and pieces on the surface before you use it. Heat it up until water forms into little pearls instead of waporing instantly. Add oil and wait until it's really hot then add whatever, even eggs, pancakes. etc and let it stay on the pan for a while before you turn it so that a crust forms, otherwise it can become messy.
It's absolutely great for steaks, reminding me of the kind you order at restaurants. And you don't poisen yourself and the environment. Of course things will get burned on the pan, for instance when cooking a steak, which makes for a great sauce. But just add a little water to the pan when it's cooled down for a little while and it comes off very easy with soap and water...
Johnny B this sounds like 360 cookware. I love the pieces I have. I won't go back either. Expensive and worth every penny.
@@sharoncontini3284 I'm Danish, so I bought this one here in Europe: demeyere Classico 3 High-Quality Frying Pan for Induction and All Other Hobs Stainless Steel Induction Pan with Aluminium Core 28 cm. Don't know if it's available in America, but I had to look carefully because I almost bought another one which was in the stainless steel pan category, but had some kind of coating. There was quite a few of these "stainless steel pan" with coating, so look carefully at product details before you buy...
My roommate burns olive oil onto the pan. Olive oil becomes toxic when heated too high. It stinks too. I have to soak and scub the pans after she uses them because it makes my food taste terrible.
Ann it might be easier to use baking soda and dawn. It scrubs very well.
@@annhalton1963 I usually use canola, sunflower or coconut (without flavor) oils. They never stink and it's ususlly hot enought before smoking point. Coconut oil has a really high smoking point btw. I DID manage to burn it after heating the pan too high for too long and it just burned like black tar instantly. But that was one of my first times using this. Never happened again, but as I said theres a little learning curve and getting used to, just watch what your doing, it's not rocket science. Besides, I'm pretty sure there are different qualities to these pans in how they transfer and maintain heat etc.
Kinda stumbled onto this vid. Glad I did. Great and helpful info here, well presented.
Thank you for all the useful info. 😊
Dr. Gundry, Thank you for sharing this information! It is very helpful. What are your thoughts on silicone washable food storage bags?
I'm not a doctor, but the only negatives I've found researching silicone storage bags is in the washing. You have to be diligent. Especially if you store raw meat. If you don't wash really well, any cross contamination, and you can get really sick... I mean hospitalized 🤢 sick. The other thing I've noticed (the last time I looked) was the bags didn't have boxed bottoms. Those pointy corners are harder to clean and because they are stiffer than plastic the pointy corners don't really conform to larger foods like muffins. The other reason I don't use silicone bags is because of the cost. Personally, I use glass storage containers at home because they are easier to wash and I like the red lids. On the go, I wrap my sandwiches in parchment and then into a Tupperware. My food never touches the plastic and the Tupperware is airtight and prevents crushing in my bag. 💖🌞🌵😷
@Dr. Gundry if plastic is bad, what salad spinner do you recommend?
Thank you Dr. You have changed my ways esp about buying veg in plastic
Excellent Teaching ❤️🎓Big thank you
My pans are stainless steel. I have one cast iron skillet. It only gets used occasionally for cooking steak (expensive here in the UK). I get my milk delivered to my door in glass, returnable bottles. Far superior milk to that sold in the supermarkets and it's the same price. Very interesting about the strawberries. Every time I eat shop bought strawberries I end up with a bad migraine within 48 hours of eating them. I grew my own, no pesticides or fertilizers, ate them straight off the plant and no migraine. This year I'm going to be growing a lot of them, the idea being to eat some and make jam (jelly I think American folks call it). Home made scones, clotted cream and strawberry jam, lovely. I also have two hydroponic units in my kitchen. In one I have Parsley, Dill and Basil and will be adding Romaine lettuce and Rocket in about 6 weeks time, ready for summer salads. In the other I have dwarf Tiny Tim tomato plants and I'm trying dwarf French Beans also in that unit. I only sowed them the other day so hope they germinate (have to start them off in soil then transplant them to the unit). I will be growing a lot of my own veg outside this year too, keeping pests away by doing companion planting. I love cooking and baking, preferably with what I've grown myself. That way, I know what's in it. The two chemicals in plastic you mention are banned substances in my country.
Great comment, thank you
Stainless steal can be seasoned with olive oil and that way they develop a coating; when we add olive oil to that to cook the pan can simply be rinsed and wiped down. It’s so hard to find everything you use without plastic; and even the marked ones I don’t trust. I try to buy as much as I can in glass, or buy as much loose fruits and vegetables. I use wood utensils as well; plastic is really hard to avoid totally; I don’t know why we can’t move away from plastic back to glass, paper, etc.
prepackaged salad greens are bagged with an inert gas. There is no oxygen (air) in the bag, it has been displaced by inert nitrogen. Organisms need oxygen to grow. Which is why bagged greens last a long time.
Very helpful!!! Thanks Doc!!
I don't know why Dr Gundry's packaged salad doesn't rot. The salad from Walmart I buy gets bad by the end of a week in the fridge if not eaten. Strawberries rot and mold just the same
Sometimes you don’t know how many weeks it’s been in that bag could be more than a month
@@darlinspaces well played :)
@@siggyloenders3071 Ha
Well said!
Cast iron n stainless steel in my kitchen i started removing plastic containers since lockdown trying to use glass containers but they also have plastic lids 😢
Slowly but surely we will remove plastic for good !!!
The plastic lids at least don't touch the food. I have also switched to the glass containers. They work great for in the freezer too (if you buy the right one).
I use corning food containers they have glass lids
Thanks for sharing
Thanks Dr.
I bought fresh peppers in target. I never got around to eating them, got pushed to back of frig and well a bunch of reasons; a month later, they still looked good. Same thing with lettuce (not in prewashed bags) lately, it has been lasting a lot longer.
I wish the food industry would go back to cardboard packs for frozen vegetables instead of those plastic bags.
It's just as much the washing that introduces more bacteria to food, that then does its dirty business.
I have had fruit that mummified instead of spoiling. It just got hard like rocks. Weird.
I'm wondering what has been added to veges to make them last longer.
Really? I've been noticing that produce is not lasting nearly as long as it used to, and I always buy "fresh". Unfortunately, I think these items are sitting in storage/transit longer than just a year or two ago.
@@jayrowe6473 I do find that the case sometimes. I either have bananas green one day and all soft and yellow the next day or 2. Meat does this too. I used to keep meat in frig for almost a week and still be good. Now. 2 days tops or I have to freeze it.
Other fruits and veggies same thing.
It seems very weird that sometimes stuff rotts fast, other times it takes weeks to spoil.
I bought low carb wraps for my son his last year of High school.
It seems we decided to do an experiment cause he never ate them after the 1st time opened.
I found the the open bag of wraps in bread drawer a few weeks later and decided to see what happened. It gets air in there, so not air tight.
Those wraps were in there for 6 months and still looked and bended like the day he opened them.
After I realized he graduated a whole year ago. And I pushed them to the side for the last time. They were still looking brand new, I finally threw them out.
About a year in drawer, package open and still good. Yuk!
Stainless steel is 11% nickel which most people including myself are allergic too. They make costume jewelry nickel-free now because so many are allergic. There is one Japanese company that makes “nickel - free” free stainless - I only buy there’s and glass bake ware made in USA.
Wait... so my swelling & leaking that comes with me wearing steal piercings could come from the nickel in the peirce jewelry? I've had mine for 10 years but it always gets irritated & leaky
@@JasmineGeminiDragon My mom was allergic to nickel. Anything with it caused alot of irritation, like you are mentioning. She could never wear costume jewelry due to that. I found her a couple pairs of inexpensive costume jewelry earrings that were nickel free and she didn't have an issue at all.
"their's"
@@sas6561 Theirs. No apostrophe.
@@annhalton1963 ... ah, thank you!
Great information 🔥
I just started using started using them, and they are a pain till I found out how to use them. They have to be heated up first in order to cook with them. To know if it's hot, just put put a small amount in it. If it dances around, it's hot, makes clean up easier
I love your attitude regarding olive oil 🙃How can I freeze my excess veggies if not in Tupperware? I don't want to pickle all of it
You should be able to freeze it in canning jars.
So I replace the copper pipes with plastic ones yes? After removing the lead pipes.
Well doc the water we drink from the faucet runs through a distribution system with PVC piping. The public municipal water distribution systems are primarily PVC or ductile iron. PEX is being used in place of copper in homes today. PEX is plastic. The service lines to the home are primarily PVC. It’s less in cost to copper.
Will follow your videos
You convinced with logic about kitchen thanks
My concern is wood utensils can absorb .. so I wonder when cleaning wood utensils if they are really getting cleaned thoroughly.
Thank you sooooo much for this information! Since menopause and discovery of epoe dna I have been so confused about hormones and what helps and hurts and this is helpful.
thank you!
I stopped using Teflon non stick pans 12 years ago and went stainless steel. I don't cook with Aluminum either. If I heat something in the microwave, it is in glass. But I would normally heat it in a pan on the stove or air fryer.
I stopped having a microwave many many years ago.